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Zucchini caviar without vinegar with tomatoes

4722

Kitchen Russian

Calorie content 109.5 kcal

Portions 1 l.

Cooking time 90 minutes

Proteins * 1 gr.

Fats * 2.2 gr.

Carbohydrates* 21.1 gr.

Zucchini caviar without vinegar with tomatoes

Content

You can process a wide variety of courgettes with this recipe. You are invited to cook caviar from them. Grind the vegetables in a meat grinder so that the caviar is coarse. We cook without vinegar and only with a small amount of citric acid for safe storage.

Ingredients

Zucchini (young) 1 kg Carrot 200 gr. Onion 200 gr. Fresh tomatoes 300 gr. Garlic 2 tooth. Salt 1 tbsp Granulated sugar 3 tbsp Vegetable oil 50 ml. Lemon acid 0.33 tsp

Cooking process

Rinse the zucchini well, remove the tips and cut into medium pieces. Peel the onions and carrots. Cut the tomatoes, onions and carrots into pieces. Then twist the chopped vegetables in a meat grinder with a medium wire rack. Place the twisted vegetables on separate bowls.

Transfer the prepared vegetables to a special saucepan for stewing and put it on medium heat. Bring vegetables to a boil and simmer over low heat for 20 minutes. Then put the twisted tomatoes into the caviar and simmer everything over low heat for another 40 minutes, without covering the dish with a lid. During this time, some of the liquid should evaporate, and the mass of vegetables will decrease.

10 minutes before the end of stewing, put the amount of salt, sugar, vegetable oil and chopped garlic indicated in the recipe into the caviar and mix everything well.

By the end of stewing, pour lemon into the caviar, stir and turn off the heat. If you don't like the coarse texture of the caviar, grind the vegetables with an immersion blender.

Put the cooked squash caviar with tomatoes in sterile jars, roll up and cool upside down under a warm blanket, and then transfer to a storage location.

Happy blanks!